Recipes

Heirloom Tomato and Nectarine Salad with Basil and Raspberries

serves 4

Tomato and peach salad is a vivid Italian classic. It has roots going back at least as far as 1899, when Englishwoman Janet Ross recorded the recipes of her Florentine cook in the now classic cookbook Leaves from Our Tuscan Kitchen, or How to Cook Vegetables. We found inspiration in this savory and sweet combination, which showcases tomatoes as the fruit they are. On a September Sunday at the Montavilla Farmers Market, we found that the late summer tomatoes for sale in abundance paired well with nectarines, too.

The salad takes only 10 minutes to put together, and is equally delicious with or without a garnish of soft goat cheese. As with any simple combination, this dish depends on quality ingredients. Choose perfectly ripe, fragrant fruit and tomatoes.

Ingredients

• 2 nectarines
• 2 large tomatoes
• salt and pepper
• 8 leaves basil
• optional: ¼ cup soft goat cheese or chevre
• ½ cup raspberries
• 1-2 Tbsp. fresh lemon juice
• 4 Tbsp. extra virgin olive oil

1. Cut nectarines and tomatoes into thin slices. Overlap nectarines and tomatoes on a serving platter like fallen dominoes. Tear basil leaves into pieces and tuck pieces between nectarines and tomatoes. Sprinkle with salt and pepper. Scatter pieces of goat cheese over the top, if using, and raspberries.
2. Make dressing. In a small bowl, dissolve salt in lemon juice. Gradually whisk in olive oil. Dressing should taste lemony. Drizzle dressing over salad.

Note: The salad can be dressed up to 30 minutes before serving.

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